Karak murg seekh

5 servings

Ingredients

Quantity Ingredient
1 kilograms Boneless chicken
15 grams Ginger
20 grams Garlic
6 Green chillies
50 grams Cheese
Salt to taste
1 teaspoon Mace-cardamom powder; (5 g)
30 grams Brown onion
Oil for frying
1 teaspoon Garam masala powder; (5 g)
1 teaspoon Lemon juice; (5 ml)
1 teaspoon Melted butter; (5 ml)
10 Green chillies
30 grams Cheese; grated
100 grams Cornflour
2 Eggs
1 teaspoon Cumin seeds; (5 g)
Salt to taste

Directions

FOR THE KABAB

FOR THE GARNISH

FOR THE FILLING

FOR THE BATTER

MINCE all the ingredients for the kababs, except oil, well and check the seasoning. Divide into 10 portions and roll into cylindrical shaped kababs.

Cook in a tandoor on medium heat till almost done.

Slit the kababs into half and stuff them with a green chilli and a little grated cheese.

Mix all the ingredients for the batter to a smooth paste, dip the stuffed kababs in it and fry in hot oil till done. Sprinkle garam masala powder, lemon juice and melted butter.

Serve the kababs with onion rings and mint chutney.

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